Final answer:
Freezing can stop the growth and survival of bacterial pathogens in food by slowing down their metabolism and making it difficult for them to multiply.
Step-by-step explanation:
The growth and survival of bacterial pathogens in food are affected by freezing. Freezing below -2 °C can stop microbial growth and even kill susceptible organisms. Freezing slows down chemical reactions, diffusion, and metabolism in bacteria, making it difficult for them to multiply and cause spoilage or illness. Thawed foods should be treated like fresh perishables because halted bacterial growth can restart in thawed foods.